This post may contain affiliate links, see my Affiliates Disclosure.
Fresh seared salmon served with a colorful and tasty avocado salsa over the top! An easy Low Carb weeknight dinner that can be made in under 20 minutes!
I absolutely love salmon, it cooks really fast, it’s buttery in texture and has great flavor! There are so many ways you can dress it up too, like my Salmon Piccata with Spinach, Baked Salmon with Creamy Dill Sauce, Asian Glazed Salmon, Cajun Salmon Alfredo, or even flake it apart and use in Bang Bang Salmon Cakes, yum!
Salmon is also incredibly healthy, and not just for the Keto diet! It’s rich in Omega-3 fatty acids, high in potassium, selenium, Vitamin B and helps reduce inflammation! Read more about the amazing health benefits of salmon in this article.
I sear the salmon in a skillet with butter and olive oil and top with this fresh and delicious salsa. It’s one of those healthy meals that is super quick to make and won’t weigh you down.
How to Make Easy Salmon with Avocado Salsa
6 pieces of fresh salmon (about 2″ wide/4 ounces each)
2 tablespoons unsalted butter
1 tablespoon olive oil
salt and pepper to taste
For the Avocado Salsa
2 ripe avocados, diced
1/2 cup cherry tomatoes, diced
1 tablespoon yellow bell pepper
2 tablespoons red onion, minced
zest and juice of 1 lime
1 tablespoon fresh cilantro, chopped
pinch of salt
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
Heat a large skillet over medium high heat, and salt and pepper the salmon.
Add in the butter and olive oil and once melted, add in the (paper towel dried) salmon skin side up. Sear the salmon for about 4 minutes, then carefully flip over and cook for an additional 5-7 minutes.
Whisk the olive oil, lime juice, cayenne pepper, and salt together in a mixing cup. Add all the ingredients for the avocado salsa to a mixing bowl, and pour the olive oil mix over the salsa. Gently toss together until everything is well coated.
Serve with some of the avocado salsa over the top of each piece of salmon and garnish with fresh cilantro.
You can serve this salmon with these sides:
Preparing the Salmon
I prefer buying a whole filet that’s been deboned, because I like being able to cut my own size portions that I want. If you have some salmon in the freezer, you can certainly use that, just be sure it’s completely thawed and dry before adding it to the pan.
I use a combination of butter and olive oil, because the olive oil can be cooked at a higher temperature, which is great for searing, but the butter adds great flavor. So the combination works really well and is actually how I sear most everything for that very reason.
If you have a different oil you’d rather use, just be sure it’s Keto friendly, no corn, canola, vegetable, sunflower oils, etc. For a deeper look into this, check out this article from The Diet Doctor.
To get a really nice sear on the salmon, make sure you dry the salmon with paper towels and your pan is really hot, but not smoking. I find that medium-high is the sweet spot for searing on my stove.
When you place it in the pan, place it skin side up and don’t touch it for at least 3-4 minutes. If you move it sooner, you won’t get that beautiful sear and it might even stick to the pan.
Then very gently flip them over and continue cooking. I also love to spoon some of the butter/olive oil mix over the tops of the salmon, while the finish cooking.
If you prefer not to cook the salmon in a skillet, you can certainly bake it in the oven. I make my Baked Salmon with Creamy Dill Sauce this way and bake the salmon on a baking sheet with a wire rack. But you won’t get that beautiful sear on the top if you prepare it this way, so I really do recommend pan searing instead.
For this salsa, I used avocado, which is the star of the show! I also used red onion, but you can use yellow or white onion if that’s what you have on hand.
I also use yellow bell pepper, because it’s mild in flavor and I love the color. You can use red or orange bell pepper instead, if you’d like. If you want to spice things up a little, you can even use jalapeño pepper.
Cherry tomatoes right from my garden were also used, but you can use any tomato you like. I added fresh lime juice and zest, but you can sub with lemon if you don’t have a lime.
And one of my favorite herbs is cilantro, which I also used fresh. If you’re not a fan of cilantro, you can use fresh parsley instead.
You can store leftovers in the fridge for 2 days, or freeze. I would not recommend freezing the salsa, so if you think you will have some leftover beyond the 2 days, I’d cut the recipe down a bit and make more salsa when you thaw/reheat your salmon.
More Keto and Low Carb salmon recipes…
Easy Salmon with Avocado Salsa – Keto/Low Carb
- For the Salmon
- 6 pieces of fresh salmon about 2″ wide/4 ounces each
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- salt and pepper to taste
- FOR THE AVOCADO SALSA
- 2 ripe avocados diced
- 1/2 cup cherry tomatoes diced
- 1 tablespoon yellow bell pepper
- 2 tablespoons red onion minced
- zest and juice of 1 lime
- 1 tablespoon fresh cilantro chopped
- pinch of salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon olive oil
- Heat a large skillet over medium high heat, and salt and pepper the salmon. Add in the butter and olive oil and once melted, add in the (paper towel dried) salmon skin side up. Sear the salmon for about 4 minutes, then carefully flip over and cook for an additional 5-7 minutes.
- Whisk the olive oil, lime juice, cayenne pepper, and salt together in a mixing cup. Add all the ingredients for the avocado salsa to a mixing bowl, and pour the olive oil mix over the salsa. Gently toss together until everything is well coated.
- Serve with some of the avocado salsa over the top of each piece of salmon and garnish with fresh cilantro.